Pumpkin Pie
A classic fall dessert with a creamy filling and warm spices, perfect for any holiday gathering.
Ingredients
For the Crust
- 1 each homemade pie crust or 1 9"/22.5cm store-bought crust Use store-bought for convenience or homemade for freshness.
For the Filling
- 1 ¾ cups pumpkin puree (from a 15 oz/425g can or homemade)
- ⅔ cup white granulated sugar
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 pinch nutmeg
- 1 ⅓ cups heavy cream (cold)
- 3 large eggs Ensure at room temperature for better mixing.
Instructions
Preparation
- If using a homemade pie crust, roll it out and fit it into a pie dish. If using a store-bought crust, place it in the dish according to package instructions.
- In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well until smooth.
- Add the cold cream and eggs to the pumpkin mixture. Whisk everything together until fully combined.
- Pour the filling into the prepared pie crust.
Baking
- Bake in a preheated oven at 425°F (220°C) for 15 minutes.
- Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.
Cooling
- Let the pie cool before serving.
Notes
Serve plain or with whipped cream. Store wrapped in the refrigerator for up to 3-4 days or freeze for up to 2 months.